Drinking and eating are the hallmarks of any holiday, and as we yet again enjoy one, here are some easy-to-make and lip-smacking Nigerian drinks.
This is made from dried Roselle plant flowers, it can be taken either sweetened or unsweetened. You can spice things up by mixing it with garlic, ginger, pineapple or any other fruit of your choice.
What you need for five litres of Zobo: Two cups of dry Zobo leaves, clove of garlic, one big piece of ginger, one big pineapple
Directions: Wash the zobo leaves thoroughly in cold water, don’t worry about washing the colour away.
Wash, peel and cut the pineapple into thin slices.
Wash, peel and cut the ginger and garlic into tiny pieces.
Put the washed zobo leaves into a deep pot.
Add the pineapples and pour enough water into the pot.
Start cooking at medium to high heat and let it boil for 5 minutes.
Add the ginger and the garlic, and more water. Keep boiling for at least 30 minutes to soften the zobo leaves.
Turn off the heat and set aside to cool down completely.
When cool, sieve the juice from the pineapples and zobo leaves.
Then pour the juice through a clean chiffon cloth to remove the tiniest particles.
Add any artificial flavours of your choice, including sugar, and stir.
Serve cold. You may garnish with cucumber of lemon slices.
Kunu Aya (Tigernut milk)
The very healthy kunnu aya is made from tiger nuts (aki Hausa in Igbo, aya in Hausa and ofio in Yoruba). To spice it up, you can include dates, garlic or ginger.
What you need: Seven cups of Tiger Nuts, three cups of dried Dates, one Coconut
Directions: Wash Tiger nuts to completely remove all dirt.
Wash and remove the seeds from the Dates.
Break and carve out the coconut flesh.
Grind Tigernut, dates and coconut, adding water (careful so that it doesn’t become watery).
Sieve first with a sieve that has large holes.
To make the milk very fine and smooth , pass it through a muslin cloth.
Kunu gyada is a gruel-like drink consisting of rice boiled in groundnut milk. It is usually served in a bowl and more often drunk alone when prepared thin or eaten like porridge when prepared thick.
It may also be sweetened with honey or honey to make a savoury dish. Unlike Kunu Zaki which is made from millet and Kunu aya which is made from tiger-nuts, Kunu gyada is made with groundnuts and rice and the end result is usually a sweet and sour drink.
What you need: One cup of roasted groundnuts, half a cup of rice, one lemon/lime or tamarind (Tsamiya), sugar to taste
Directions: In a small bowl, soak the rice in warm water for about 30 minutes. Set this aside
In a different bowl, soak the tsamiya for about 30 minutes also in warm water. Set this aside.
Peel the skin off from the roasted groundnuts. In pour the groundnuts into a blender, add just a little water and blend till you get a smooth paste. Add water to the paste and sieve the liquid into a medium sized pot.
Cook the groundnut milk and rice on medium heat. You have to watch it closely to prevent it from spilling. Keep stirring from time to time to avoid lumps.
When the rice softens, it’s ready. Add the Tsamiya or Lemon/lime juice and sugar to taste. Serve.
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